Dashi Broth with Smoked Trout and Tofu Dumplings, Fennel and Dill Recipe by Reuben Riffel Serves: 2 Preparation time: 30 minutes Cooking time: 30 minutes
Ingredients
- 250g lightly smoked salmon trout fillet ( chopped)
- 250g tofu
- Fresh dill
- 1 Tbsp soy sauce
- 1 lemon
- 2 leaves kale
- 1 small fennel bulb, thinly sliced.
- 1 Tbsp Dashi (marutomo bonito dashi powder)
- Wonton wrappers (store-bought) make your own rice flour dumplings if you wish
- 3 Tbsp Marine Collagen
- 500ml chicken stock
- 1 sheet nori, shredded or cut into strips.
- Salt and pepper
Method
Wonton Wrappers Mix together the chopped smoked salmon trout, tofu, dill, soy sauce, pinch lemon zest, 1 teaspoon The Harvest Table Marine Collagen Granules. Place a flat piece of the wonton wrapper on your work surface. Place a full teaspoon of the filling in the centre, brush the sides with cold water and pinch the sides to close. Place in a steamer basket and steam until cooked soft. About 8-10 minutes. Broth Add together chicken stock, dashi powder, The Harvest Table Marine Collagen Granules and fennel. Slowly heat.